Description
These flaky, golden puff pastries are filled with a sweet blueberry compote and creamy cheesecake filling, making them an irresistible breakfast or dessert!
Ingredients
Units
Scale
For the Pastry:
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
1 tablespoon water (to mix with egg)
For the Cream Cheese Filling:
4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For the Blueberry Filling:
1 cup fresh or frozen blueberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch (mixed with 1 tsp water)
For the Glaze (Optional):
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Make the Blueberry Filling:
- In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- Cook for 3–4 minutes, stirring, until the berries start to soften.
- Stir in the cornstarch slurry and simmer for 1 more minute until thickened. Remove from heat and let cool.
Make the Cream Cheese Filling:
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Prepare the Puff Pastry:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry and cut into 4–6 squares.
- Place 1 tablespoon of cream cheese filling and 1 tablespoon of blueberry filling in the center of each square.
- Fold the pastry into a triangle or pinch the edges to create a pocket. Use a fork to seal the edges.
- Brush with egg wash for a golden finish.
Bake & Glaze:
- Bake for 18–22 minutes, until golden brown and puffed.
- Let cool slightly, then drizzle with the vanilla glaze, if using.
Serve & Enjoy!
- Enjoy warm with coffee or tea!
Notes
- Use store-bought blueberry jam for a shortcut.
- Swap blueberries for raspberries, strawberries, or apples.
- Store in an airtight container for up to 2 days or freeze for up to 1 month.